Creamy Mushroom Soup
- Cooking Time: 45 minutes
- Servings: 4
- Preparation Time: 10 minutes
- 1 oz. (30g) butter
- 2 leeks, sliced
- 400g white mushrooms, roughly chopped
- 1 cup water
- 3 cups beef stock
- 1 cup thickened cream
- Salt and ground black pepper to taste
- Melt butter in a large saucepan over medium heat.
- Add leeks and cook for 3 - 5 minutes or until soft.
- Add mushrooms to pan and continue to cook, stirring occasionally, for 5 minutes.
- Add water and stock, then bring to the boil.
- Reduce heat and simmer for 30 - 35 minutes or until mushrooms are very soft.
- Remove from the heat.
- Using a hand blender, process until smooth.
- Return pan to heat and stir in cream, salt and pepper.
- Delicious served with pumpkin bread or crusty bread rolls.